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Old 12-25-2013, 10:09 PM   #21
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^^ the Merry Xmas at the end made me laugh.

From what I understand you only lose flavour/aroma if you had too much. 1/2 tsp in 5 gallons seems to be the conservative dose recommended by most

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Old 12-26-2013, 02:58 AM   #22
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Originally Posted by brettg20 View Post
if you want to wait days / weeks for it to clears you will most definitely be losing aroma in that time period, no debate on that.
If you need to wait more that 48 hours for it to clear with a cold crash, you're doing it wrong.

I've tried gelatin and didn't like how it stripped the aroma. I got a better beer without it. Definitely makes sense to use on non-hoppy beers, but I'll never use it again on an APA/IPA.
What hops should I grow? Looking for cheap honey?

Drinking: black harvest ale (wet-hopped with homegrown hops), local sour cherry kriek, oud bruin, gueuz'ish thing, saison bottled with ECY34
Fermenting/carbing: IPA w/ HBC-438 (thanks vinnie!), 2x saison w/ 3726, Ardennes BDSA
Aging: witbier with brett, TYB saison brett blend, Tripel'ish with brett, sour cherry mead, rye sour ECY20/ECY34 split, several other sours, acerglyn, and probably some stuff i've lost track of...
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Old 12-27-2013, 01:52 AM   #23
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Originally Posted by beauvafr View Post
Here is a pic of it in my kegerator. Arggg. I wonder if the original Heady is not just as cloudy tough. Any Vermonters?

That beer needs a couple weeks of cold crashing
Something is always fermenting....
"It's Bahl Hornin'"

Brite Tank/Lagering:
Kegged: Sour Saison, Pale Ale, Aggie Ale, Firestone DBA, De Koninck Blonde
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck: Pliny the Younger
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